Nitha Kitchen

Chinese Veg Spring Rolls Recipe Party Appetizer

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Chinese Veg Spring Rolls Recipe

Chinese Veg Spring Rolls Recipe

Chinese Veg Spring Rolls is a great appetizer with healthy veg filling. If you have assorted veggies and spring roll sheet in hand then this takes just 15 minutes to prepare it for tea time or school snack.
{Archived Post re posting with better pictures}

Ingredients for stuffing

Vegetables (Carrot,Cabbage) – 1 and 1/2cups
Bell Pepper – 1 (Small Size)
Onion – 1 (Small Size)

Soy Sauce – 1 Tbsp
Salt – As Needed

Ingredients for Spring Rolls

Spring Roll Sheets – 10 Numbers
Oil – Required for deep fry
Corn flour – 1 Tbsp

Method

  • Cut the Veggies, Onion and Bell pepper in to thin and lengthy slices.
  • Heat pan slightly toss all the chopped stuffs with soy sauce just for few minutes (don’t overcook) Pic 1.
  • Allow to cool the mixture before stuffing it in sheets.
  • Keep the spring roll sheets in room temperature.
  • The sheets gets dry soon so cover it with damp cloth and take one at a time for stuffing.
  • Add water to corn flour (thin batter consistency) and make a paste.
  • At one corner of the sheet keep the veg mixture (Pic 2), tightly roll.
  • At one stage apply corn flour paste and fold the sides Pic 3.
  • Cover the opposite corner (like letter fold method) by applying corn flour paste Pic 4.
  • Repeat the same for remaining sheets Pic 5.
  • Don’t let any gaps , otherwise oil goes inside while deep frying.
  • Heat oil in the pan fry till golden brown, drain the excess oil Pic 6.
  • Serve with ketchup or chutney.
Chinese veg spring rolls recipe

Notes:

  1. Store the left over sheets in a ziploc bag (Don’t fold) and again put it in freezer for future use.
  2. You can add some spicy masalas to the stuffing like garam masala or curry masala powder.
  3. Don’t let the spring roll sheets in room temperature for a long time it dries up quickly.
Chinese Veg Spring Rolls Recipe

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